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5 from 1 vote
Potato Crusted Watercress Frittata
Servings: 6
  • 6 small or 3 medium-sized potatoes
  • 3 tablespoons vegetable oil
  • 1/2 medium red onion, chopped
  • 1 bunch of watercress, stems removed, roughly chopped (equivalent ~2 cups)
  • 8 eggs
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 cup gorgonzola cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 3 oz mozzarella cheese, sliced in thin rounds
  • Black pepper, to taste
  1. Preheat the oven to 400F
  2. Thinly slice the potatoes (leave skin on) with a knife or mandolin
  3. Add the slices to a large 12" skillet, making sure the surface is completely covered with the potato slices. Some of the potato slices should overlap
  4. Drizzle 2 tablespoons of oil onto the potato slices, and bake for 15 minutes
  5. While that's happening, heat the remaining tablespoon of oil on a pan, and add the onions over medium heat. Sauté for 2-3 minutes, then add the watercress, and lower the heat. Cook for another couple of minutes, until the watercress is slightly wilted and set aside
  6. In a bowl, whisk the eggs, salt, garlic powder, gorgonzola, sun-dried tomatoes, and cooked watercress and onions together
  7. Remove the skillet from the oven, and add the whisked egg mixture into the skillet, over the potatoes
  8. Top with the mozzarella rounds, lower the heat to 370F, and bake for 25 minutes or until the fork comes out clean from the center

  9. Allow to cool, and enjoy with cracked black pepper, to taste!